What's your favorite appetizer?
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Favorite appetizers?
Comments (1)sadler -- if you go the recipe exchange forum, there is a recent appetizer/hors doeuvre thread. But here are some that I like. MUSHROOM SNACKS 1 pkg (3 oz.) cream cheese 1 can (4 oz) mushroom stems and pieces, drained and finely minced 2 Tbs diced pimento 1 Tbs Dijon mustard 1 can (8 oz) refigerated quick crescent dinner rolls 1 egg, beaten Poppy, caraway or sesame seeds (I consider the beaten egg and seeds to be optional and rarely use them) In small mixing bowl, combine cream cheese, mushrooms, pimento and mustard; blend well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spread each rectangle with 1/4 of the mushroom mixture. Starting with long side, roll up, jelly-roll style. Cut each roll into 6 pieces. Place seam-side down on greased cookie shoot. Brush with beaten egg and sprinkle with seeds. Bake in preheated 375 oven for 15 minutes until golden brown. Note: If you take the crescent rolls out the refrig and let them come to room temp, they will roll out in one big piece and you won't need to press the perforation sections together. Just spread the ingredients over the whole piece and roll up on the long side and slice. When I use a silicone baking sheet, I don't grease it. I've never baked these ahead, but I bet they would be just fine reheated after a day or two stored in the refrig. WRAPPED BABY DILLS Baby dill pickles (dry on paper towel) Cream cheese (room temp) Thin sliced turkey or ham Spread cream cheese onto thin sliced meat. Roll the pickle up in the meat. Add as many layers as you lik. Chill until ready to serve. Cut pickles into 1/4" pieces and serve. Is that easy or what! NEIMAN MARCUS DIP 2 C shredded cheddar 1 pkg bacon - chopped - fried - drained 1 small can chopped black olives'1 bunch (about 5) green onions - chopped Mayonnaise Mix first 4 ingredients together and add just enough mayo to hold together. Let sit, covered in the refrigerator over night. Before serving )bring to room temperature, it will be necessary to add a little more mayo to mix to serving consistency. Serve with bread pieces or plain crackers. Tortilla chips are a favorite, though. SALMON BALL 1 - 15 1/2 oz can salmon, drained and flaked 1 - 8 oz pkg cream cheese, softened 1/2 cup chopped pecans 2 Tbs grated onion 1Tbs lemon juice 1 Tbs prepared horse radish 1/4 tsp salt 1/4 cup chopped fresh parsley lemon slices for garnish, optional Combine alll ingredients except parsley and lemon slices. Shape into ball and roll in parsley. Garnish with lemon slices and serve with crackers. May be frozen in an air tight container....See MoreSunday's Question.........
Comments (19)Sicilian Fire Sticks A delicious blend of Italian sausage, chopped grilled chicken, bacon, roma tomatoes, jalapenos, and creamy Italian cheeses, rolled in a tomato basil tortilla. Served with ranch and spicy marinara From Johnny Carino's Restaurant - OMG! Gayle...See MoreDo you have a favorite appetizer you would like to share?
Comments (14)I can vouch for Sharon's stuffed mushrooms. They are the best. A few of my favourites. Mushrooms and Pimento in Puff Pastry The Foods and Wines of Spain 1 package puff pastry 1 Tablespoon olive oil 1 Tablespoon minced onion 1 clove garlic minced 2 Tablespoons minced pimiento preferably homemade 1/4 pound mushrooms, chopped fine 1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes Salt and pepper to taste 2 Teaspoons grated parmesan cheese . Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden. ( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges. ---------------------------------------------------------- Blue Cheese Tartlets Source: Williams-Somona 8 ounces tart pastry dough (or frozen puff pastry) 3 ounces spinach or Swiss Chard 1 egg 2/3 cup heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teaspoon freshly grated nutmeg Salt and pepper 3 ounces Blue Cheese (Roquefort, Gorgonzola, etc.) 2 tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425�F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former,arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm. ---------------------------------------------------------- If you are looking for something easy, both of these are really simple and always well received. You can buy the focaccia instead of baking your own. And the mini cocktail toasts are easy to find in most grocery stores. All you need for this is mini toasts, toasted walnut halves and soft goat cheese and a drizzle of good quality olive oil. Focaccia with Warm Goat Cheese 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade....See MoreWhat is your favorite appetizer?
Comments (4)A favorite here Marinated cheese 2 pkg cheese cubes 1/2 cup olive oil 3 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Garnish: flat-leaf parsley sprigs or fresh rosemary stems Preparation . Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours...See More
PRO2 years ago- 2 years agolast modified: 2 years ago
2 years agolast modified: 2 years ago
DD made these for a dinner party appetizer and tells me they were very easy to make, and everyone raved about them. Not a one left, and so she made us some the next evening to try. Delicious and not one left between us, either!!! 😉Kathsgrdn thanked LynnNM
2 years agolast modified: 2 years agoJust thinking about this one, too. I haven’t made it myself but it was served at a party. It was also served warm, not cold.
https://inspiredbycharm.com/out-of-this-world-corn-dip/
Also, this one’s a huge favorite and so easy. I usually double the ingredients.8 oz. cream cheese, room temp.
1 jar (5 oz.) Kraft Old English Cheese Spread
2 green onions, chopped
1 can (4 oz.) chopped green chiles, drained (such as TJ’s or Ortega)
Melt cheeses together in microwave. Stir well and mix in onions and chiles. Zap again in microwave for about 45 seconds. Stir again and serve warm with tortilla chips.
Kathsgrdn thanked chloebud- 2 years ago
2 years ago
2 years agolast modified: 2 years agoThis is really good! I serve it on crackers.
Baked Caramelized Onion Spread
https://savoringtimeinthekitchen.blogspot.com/search?q=onion+spread
Kathsgrdn thanked Judi- 2 years agolast modified: 2 years ago
One of my other favorite appetizers is not only very quick and easy, but everyone loves it. Simple: just open the Boursin cheese package, place it in a small, pretty bowl, spread the fig crackers around it on a plate, add a couple of knives and enjoy! My only warning is that if you’re serving this to four or more people, those crackers go very quickly! I always make a point to keep two boxes in my pantry.
Kathsgrdn thanked LynnNM - 2 years ago
- 2 years ago
“Olive poppers are my all time favorite one bite appetizer.”
Those sound really good!
I’ve been enjoying these from TJ’s. I do love Castelvetrano olives.
Kathsgrdn thanked chloebud - 2 years ago
2 years ago- 2 years ago
- 2 years agolast modified: 2 years ago
When I make olive poppers I also make some with whole pecans instead of olives. Years ago I found the recipe on the Cooking forum here. They were called Weed's Surprise Cheese Balls.
Weed's Famous Surprise Cheese Balls
2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olivesSift dry ingredients together. Add softened butter and cheese. (use hands to mix)
Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball.
Place on parchment covered sheet pan.
Put tray of olives in freezer until firm.
Bake 15 minutes in 400 degree oven.
Kathsgrdn thanked Judi - 2 years ago
2 years agolast modified: 2 years agoI have not tried this, but it just popped up on my Pinterest feed and I thought it was so beautiful that others might be interested in it. Decorated goat cheese logs
Kathsgrdn thanked Olychick
chloebud